Recipe: Vinegar Cole Slaw

Vinegar Coe Slaw

A picnic-size bowl of vinegar cole slaw

A Greek-style vinegar cole slaw that goes particularly well with grilled meats, chicken or fish; the key ingredient is white vinegar.

1 medium head green cabbage, sliced very thin
1/2 medium red onion, sliced very thin
1/4 c olive oil
1/4 c white vinegar
1 t Kosher salt
1/4 t ground black pepper

Method: Dump the cabbage into the bowl you will use for serving; mix salt and vinegar to dissolve in a jar, add oil to the jar and shake; pour over cabbage; mix well; add onion on top. Refrigerate at least 1 1/2 hours, taste and correct the seasoning if you like, then serve. The slaw will seem dry at first but will become more moist as the cabbage throws off its juice.

Variations: since this is a Greek-influenced slaw you could experiment with any of these Greek-style add-ins:
1/4 t ground cumin, or 1/2 t whole cumin seeds
2 T chopped fresh mint
1 t dried oregano

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